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Add a photoServings: 10
Ingredients
- 4 c. potatoes peeled and cubed
- 3 c. leeks thinly sliced or possibly - onions
- 3 x cloves garlic
- 2 quart water
- 1 head broccoli in florets or possibly 1 large bunch spinach
- 1 Tbsp. salt
- 1/4 tsp white pepper
- 4 Tbsp. evaporated skim lowfat milk up to 6 tbsp
- 2 c. nonfat yogurt optional
Directions
- In a large pot, combine potatoes, leeks, garlic, the water, broccoli, salt and pepper. Bring to a boil; cover and reduce the heat to simmer.
- Cook till vegetables are tender, 20 to 25 min. Puree in batches in blender or possibly food processor. Stir in evaporated skim lowfat milk. heat but don't boil.
- Ladle into bowls, garnishing with liquid removed yogurt, if you like; serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 10 servings | |
| Calories 92 | |
| Calories from Fat 7 | 8% |
| Total Fat 0.78g | 1% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 767mg | 32% |
| Potassium 476mg | 14% |
| Total Carbs 16.68g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.84g | 4% |
| Protein 5.42g | 9% |
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